Ingredients
- 1 9-inch unbaked pie crust
- 5 cups fresh sliced peaches (peeled)
- 2 tablespoons lemon juice
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon cornstarch
- CRUMBLE TOPPING:
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cubed
Instructions
1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie plate.
2. In a large bowl, toss peaches with lemon juice, sugars, flour, cinnamon, nutmeg, and cornstarch. Set aside to macerate.
3. Pour the peach mixture into the prepared pie crust and spread evenly.
4. In a separate bowl, combine brown sugar, flour, oats, salt, and cinnamon for the crumble. Cut in butter using a pastry cutter or fork until crumbly.
5. Sprinkle the crumble mixture evenly over the peaches.
6. Place pie on a baking sheet and bake for 45–50 minutes until topping is golden and filling is bubbling.
7. Cool for 1 hour before serving. Serve warm with a scoop of vanilla ice cream.
Notes
You can use frozen or canned peaches — just be sure to drain excess liquid. Add chopped pecans or almonds to the crumble for crunch. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg